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Vegan Pistachio Fudge - mysore pak

Made without any dairy ingredients this is an aromatic, Indian style fudge. Ground cardamom could be used in place of the rosewater.

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Free from Gluten, Egg, Soya, Wheat, Dairy
Vegetarian, Vegan

Ingredients

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  1. Pre-heat the oven.
  2. Line a large oven tray and a 11x18cm/ 4½x7”foil tray with parchment.
  3. Spread the flour over one end of the large baking tray and spread pistachio’s over the other end. Bake for 12 – 15 minutes until lightly toasted.
  4. Put the sugar and water into a saucepan over a medium heat and simmer gently for 5 – 10 minutes to make a clear syrup.
  5. Remove the pan from the heat, add the oil and rosewater.
  6. Add the prepared flour and pistachios to the pan and quickly stir to combine.
  7. Tip the mixture into the prepared foil tray and smooth the top.
  8. Whilst warm cut the fudge into small squares or rectangles.
  9. Leave to cool completely.
  10. Turn the fudge out onto a chopping board and cut into squares or rectangles along the original lines.
  11. Sieve the icing sugar over the fudge turning it over so that it is covered on all sides.
  12. Store in a tin.

Equipment

large baking tray, 11x18cm/ 4½x7”foil tray, saucepan, parchment

Temperature

180°C, Fan 160°C, 350°F, Gas 4

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